Here in the south, it’s easy to find freshly shelled pecans at the farmers market, so I make sure to buy a bag each season.
Pecans are great additions to cookies, cakes, salads, roasted vegetables, and well, just about everything in my opinion. But, they’re even better by the handful!
If you’re looking for a super simple food item to bring to a holiday meal or give as a gift, look no further than roasted nuts. This recipe uses a few of my favorite pumpkin pie spices and coconut sugar, which has a mildly sweet flavor.
I think you’ll enjoy this recipe that just lightly sweetens and spices the pecans, complementing the nutty goodness, not overpowering it.
Pumpkin Spiced Pecans
These roasted pecans have a hint of pumpkin pie spices and are lightly sweetened with coconut sugar, unlike most of the cloyingly sweet sugared nuts you buy in the stores.
Preheat oven to 275°F. Line a rimmed cookie sheet with parchment paper, or spray with oil.
Combine spice mixture in a small bowl and stir well to mix thoroughly.
Combine egg white and water in a large bowl and whisk until frothy.
Add pecans to egg white and stir to coat well.
Sprinkle spice mixture over pecans and stir again very well to make sure the mixture is evenly coating each pecan half.
Transfer pecans to the baking sheet and spread out into one layer. Cook in oven 40 minutes.
Remove from oven and allow to cook at least 5 minutes before breaking up and transferring to another bowl to cool completely (or just let them cool completely on the baking sheet). Store in an airtight container.